Well - what if you risked the purchase of some Jiffy cornbread mix (image attached - just happened to be veg version in my pantry)- about 75 cents tops for a box and needing only an egg and 1/3rd cup milk. It is a middle of the road kinda cake one but not overly sweet and highly forgiving of additions. I usually add an extra egg white and use all manner of liquids from yogurt to roasted winter squash or lots of grated zucchini or masses of herbs. It is most definitely not Southern cornbread but it might give you a taste reference to go from and as noted - foolproof. I often bake it in a larger pan so it is low to the ground and has more crunch and then when re-crisping in big cubes in toaster oven makes lovely croutons or a nibble snack. Linking from
my eG blog
